Andrew Bachelier

Coming Up

Atelier Manna in Encinitas was conceived as a place where the community could be nourished through food and chefs could be nourished through creative self-expression, and Andrew Bachelier cooks to that brief on every plate. The food lands with a grounded, tactile quality: generous without tipping into excess, comforting without losing sight of detail. The torrija French toast at the restaurant reads as a thick, rich piece of work, the kind of dish that moves breakfast toward dessert without forcing the point. In a separate register, the Birdman sandwich at Chick & Hawk shows the same control: fried chicken thigh, slaw, kimchi comeback sauce, and sweet-and-spicy pickles stacked on a potato brioche bun with a clear sense of order and contrast.

Where They Are Now

At Atelier Manna in Encinitas, California, Andrew Bachelier works as Executive Chef / Owner, keeping the restaurant’s founding idea in play: nourishment through food, and room for creative self-expression in the kitchen. That balance shows up in the way the cooking holds comfort and precision at once. The plates feel welcoming, but they are built with discipline, moving between richness and restraint, softness and detail. The kitchen reads as a place where nourishment is understood in more than one sense—what is served, how it is made, and the rhythm of the work itself. He has said, "My name is Andrew Bachelier. I'm the chef owner of Atelier Manna here in Lucadia, California."

Signature

Andrew Bachelier’s signature dishes include torrija French toast and Birdman sandwich. The torrija French toast is built for richness, with a plush density that gives the dish its weight. The Birdman sandwich leans on contrast: fried chicken, slaw, sauce, and pickles arranged for crunch, tang, heat, and sweetness in the same bite. Taken together, the two dishes show the range of his cooking at Atelier Manna—one soft and rich, the other sharper and more layered.

In Their Words “My name is Andrew Bachelier. I'm the chef owner of Atelier Manna here in Lucadia, California.”